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Mayte

Mayte Rueda

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Eye of Pancha

40 mins
25 mins
Low
60
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This recipe for eye of pancha is the ideal option if you like Mexican sweet bread, since it is made with a crunchy pastry dough, filled with pancakes, that simulates the shape of an eye. This is a bread that is found in traditional bakeries in Mexico and you can easily prepare it at home.
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Ingredients

20 portions
  • 4 cups flour, 500 g, for pastry dough
  • 1 teaspoon salt, 5 g, for pastry dough
  • 1 tablespoon yeast, 5 g, for pastry dough
  • 1 cup Water, 250 ml, for pastry dough
  • 1 cup butter, 100 g, for pastry dough
  • 1 1/2 cups vegetable shortening, 150 g, for pastry dough
  • 2 eggs, 125 g, for the mantecada
  • 1 1/4 cups sugar, 125 g, for the mantecada
  • 1/4 cups milk, 60 ml, for the ice cream
  • 1/2 cups oil, 120 ml, for the ice cream
  • 1 cup flour, 125 g, for the mantecada
  • 1/2 teaspoons salt, 2 g, for the mantecada
  • 1/2 teaspoons baking soda, 2 g, for the mantecada
  • to taste butter, melted
  • to taste sugar

Preparation

For the pastry dough, mix the flour with the salt, the baking powder and the water in a bowl; Knead until you obtain a homogeneous and smooth dough, then add the butter and butter little by little and continue kneading until completely incorporated, you should obtain a soft and elastic dough. Cover the dough and let it rest for 10 minutes.
Place the dough on a floured surface and divide the dough into 50g portions.
Roll out the dough with a rolling pin until it forms thin discs, fold a disc in half, flour on both sides and spread the dough with the rolling pin, fold again in half, flour on both sides and roll it out again, let it rest for 10 minutes on the surface.
Repeat the operation, flour on both sides, fold in half and stretch; make another fold along the dough, flour on both sides and stretch it, fold again in half lengthwise and stretch to obtain a long and thin rectangle.
Do this with all the discs and finally let the discs rest already stretched for 10 minutes.
For the mantecada, beat the egg and the sugar with the help of a whisk, pour the milk and oil in the form of a thread while you continue beating until completely integrated; Add the wheat flour, salt and baking powder, beat until completely incorporated and you get a smooth and shiny dough.
To form the pancha eyes, glaze one side of the rectangles with butter and sprinkle with sugar; Join the ends of the rectangles to form dough rings, press to prevent them from opening, you can support yourself with a rolling pin.
Place the rings on a floured tray and fill with the shortbread until ¾ full.
Bake the pancha eyes at 180 ° C for approximately 25 minutes or until the shortbread dough is crisp and golden. Remove from the oven and let cool.

PRESENTATION

A ring of crunchy crust dusted with sugar and filled with soft ice cream.

TIPS

We recommend that while you are making the folds, every 3 "turns", let the dough rest so that it relaxes and you can stretch it correctly.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
473.1
kcal
23.66%
Carbohydrate, by difference
39
g
13%
Protein
3.8
g
7.6%
Total lipid (fat)
34.1
g
52.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
luis Mai
29/03/2021 12:57:05
Sigo instrucciones y el resultado fue un gran fiasco

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